Prime Rib Roast And Baked Potatoes – Crock-Pot® MulitMeal MultiCooker
Tender, juicy prime rib roast makes for a spectacular holiday dinner. This super simple, hands-off method ensures a perfectly moist, melt-in-your-mouth prime rib every time!
Jump to RecipeDisclosure: This post is a sponsored post on behalf of Crock-Pot® Brand. As always, all opinions are my own.
I’m using my NEW Crock-Pot® MultiMeal Multicooker to gradually cook the roast at a low temperature, this allows the fat to melt and infuse the meat while keeping it super moist! Pairing it with a creamy horseradish sauce and baked potatoes for the ultimate meal.
This Multicooker allows me to simultaneously cook the prime rib and baked potatoes at the same time, using different temperatures and cooking methods. The smart timer takes the guess work out of the equation and lets me fully enjoy the moments spent during this holiday.
This beautiful ‘Oat Milk’ color I’m using is linked here: Crock-Pot® MulitMeal Multicooker. It’d be a perfect hostess gift for a friend (or yourself..)!
Ingredient Notes For The Prime Rib Roast
- Boneless Beef Rib Roast: A boneless beef rib roast is tender and flavorful, making it an ideal cut for slow cooking. While it can be pricier than other cuts, the rich marbling ensures juicy, melt-in-your-mouth results. If you’re on a budget or don’t mind a bit of extra work, you can opt for a bone-in prime rib, which will still yield a delicious roast.
- Butter: The butter in this recipe serves as the base for the herb mixture that flavors the roast. Be sure to use unsalted butter so you can control the salt content of the final dish. If you prefer a richer flavor, you can substitute some or all of the butter with ghee (clarified butter), which will give the roast a slightly nutty flavor.
- Garlic: Garlic adds a savory, aromatic element to the herb butter mixture.
- Fresh Thyme & Rosemary: Using fresh thyme and fresh rosemary infuses the roast with vibrant, earthy flavors. Finely chopping these herbs helps them meld into the butter more effectively, giving the meat a consistent flavor profile. If fresh herbs are unavailable, you can substitute with dried herbs (use about 1/3 of the amount since dried herbs are more concentrated). However, fresh herbs will always provide the most fragrant and flavorful result.
- Beef Broth: Beef broth adds moisture to the slow cooker, helping the roast cook evenly and preventing it from drying out. For a more intense beef flavor, you can substitute with beef stock or even red wine for a deeper, more robust flavor profile.
- Olive Oil: Olive oil is used for searing the roast before slow cooking. It has a relatively high smoke point, making it great for browning the meat. If you don’t have olive oil, you can use vegetable oil or canola oil. These oils will also work well for searing without affecting the flavor of the roast.
- Salt and Pepper: Salt and pepper are essential to bring out the flavors of the beef and herbs. Be sure to season the roast generously with salt and pepper on all sides before cooking.
FAQs
1. Can I use a bone-in prime rib roast?
Yes, you can. While this recipe calls for a boneless rib roast, you can absolutely use a bone-in version. The cooking time may vary slightly (it will take longer for bone-in roasts), so make sure to check the internal temperature with a meat thermometer. A bone-in roast usually takes about 6-8 hours on low in the Crock-Pot® slow cooker.
2. How do I know when the prime rib is done?
The best way to check if your roast is cooked to your desired doneness is by using a meat thermometer. Here are the temperature guidelines:
- Rare: 120°F (49°C)
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Medium-well: 150°F (66°C)
- Well done: 160°F (71°C)
Keep in mind that the roast’s internal temperature will rise by a few degrees after you remove it from the Crock-Pot® Multicooker, so it’s best to take it out just before it reaches your target temperature.
3. Is it necessary to sear the roast before slow cooking?
While searing is optional, I highly recommend it. Searing the roast on the ‘Sear/Saute’ setting of the Multicooker (or hot skillet over the stove) before slow cooking helps to lock in the juices and creates a beautifully browned crust. It also adds an extra layer of flavor. If you don’t have time for searing, you can skip this step, but your roast will still turn out flavorful and tender.
4. How long does it take to cook a prime rib in the Crock-Pot?
A 2½ to 3-pound boneless rib roast will typically take about 3-5 hours on low in the Crock-Pot. The exact time depends on the size of your roast and the temperature of your slow cooker. Always check the internal temperature to ensure it’s cooked to your liking. I like to start checking at the 3 hour mark.
5. Can I cook this recipe in the oven instead of the Crock-Pot?
Yes, you can. If you prefer to cook the roast in the oven, preheat it to 350°F (175°C) and roast the prime rib for about 1.5 to 2 hours, or until it reaches your desired internal temperature. Cooking in the oven will give you a crispier crust compared to the slow cooker, but the Crock-Pot® slow cooker method is much more hands-off and results in incredibly tender meat.
6. Can I use other herbs for this recipe?
Absolutely! While the combination of thyme and rosemary is classic for prime rib, you can experiment with other herbs like oregano, sage, or even tarragon. I like to use fresh herbs for the best flavor and results. Dried herbs can work in a pinch but will be less fragrant.
If you make this recipe, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Instagram, @fettysfoodblog with your creation.
Prime Rib Roast And Baked Potatoes – Crock-Pot® MulitMeal MultiCooker
Ingredients
Beef Rib Roast
- ½ cup butter, softened
- 4 cloves garlic, minced
- 1 teaspoon finely chopped thyme
- 1 teaspoon finely chopped rosemary
- 2½-3 pounds boneless beef rib roast
- 2 tablespoons olive oil
- ½ cup beef broth
- Salt and pepper, to taste
Horseradish Sauce
- ⅔ cup sour cream
- 1½ tablespoons prepared horseradish
- 1½ tablespoons chopped fresh chives
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Baked Potatoes
- 4 medium russet potatoes
- 2 tablespoons olive oil
- Salt, to taste
- Desired toppings
Instructions
For the Prime Rib
- In small bowl, mix together the butter, garlic, thyme, rosemary, salt and pepper. Set aside.
- Drizzle the prime rib beef with olive oil and season generously with salt and pepper.
- Preheat the first pot (on the left) of the Crock-Pot® Multicooker on the ‘Sear/Saute’ HIGH setting. Once preheated, brown the beef on all sides (about 5-7 minutes). Transfer to a plate.
- Rub the beef on all sides with the herb butter. Place back into the Crock-Pot® Multicooker.
- Pour the beef broth into the same pot and cover with the lid.
- Select the 'Slow Cook', 'LOW' setting for 4 ½ hours for the first pot. Then, press 'START'. Start checking for desired temperature with a meat thermometer after 3½ of cooking. For medium-rare, temperature should register 135°F. For medium, temperatures should register 145°F. Transfer the roast to a cutting board. Cover with foil; let stand 20 minutes before carving. Cut into slices.
- While the roast is resting, stir together the horseradish sauce ingredients. Serve along with the roast.
For the Baked Potatoes
- Prepare the potatoes by poking hole all over the surface with a fork.
- Drizzle with olive oil and season generously with salt. Rub the olive oil and salt all over the potatoes.
- Place the rack into the second pot (on the right) of the Crock-Pot® Multicooker. Arrange the potatoes over the rack.
- Preheat the second pot on the ‘BAKE’, ‘HIGH’ setting for 75 minutes and press ‘SYNC FINISH’, ‘START’. Baking time will depend of the size of the potatoes, an additional 10-15 minutes may need to be added for larger potatoes. Potatoes are done when easily pierced with a knife.
- Since the first pot is Synced, they will finish at the same time and the baked potatoes will remain warm until the roast is finished cooking.
- For serving: slice the potatoes down the middle and fluff the center with a fork, serve with desired toppings.
